Baked rice recipe?

Prudhomme does 2 cups of rice, 2.5 cups of water or stock, 1.5 T butter, a little minced onion, green onion,ect, salt and pepper. He bakes it at 350 for an hour and 10 minutes in a loaf pan with a tight foil cover. Works well.

If you need to make a large amount of rice, baking it is the way to go.

I get the foil catering/chaffing pans that have the crimp-on heavy foil lids.

This is the only time I use par-boiled rice for the record.

The ratio is still 2 parts water, 1 part rice. Add boiling water to the per-measured rice, stir, cover, then bake in a 350F-400F oven for 40 minutes. Leave the lid on until you are ready to serve. It is perfect every time.

The rice doesn't split or taste like "real" rice, so some people will know the difference. Its just easier.

quote:

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Btrtigerfan

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I am cooking 3-4lbs for a gathering this upcoming weekend.

What do you mean it doesn't taste like real rice? What does it taste like?

Gotcha. I thought you were saying it didn't taste like rice at all or had an offputting flavor. I have no problem with parboiled. I use both. Rice is a vessel to carry gravies and other flavors, to me. I never eat it plain.